How To Make Chocolate Chip Cookies In A Skillet

Sometimes, one chocolate chip cookie isn’t enough to satiate that sweet tooth. In Foodbeast Family member Clean Eatslatest recipe, we find out how to make a giant Chocolate Chip Skillet Cookie. Yep, one massive cookie to gorge on by yourselves or portion out and share with you friends.

The recipe takes about half an hour and leaves virtually ZERO mess. Check it out.

Here’s what you’ll need:

A 1/4 cup of coconut oil, 1 egg, 1/3 cup of honey, 2 cups of almond flour, 1/4 teaspoon of salt, 1/2 teaspoon of baking soda, 1 cup of chocolate chips. A couple scoops of vanilla ice cream and hot fudge is also optional, though highly recommended.

Here’s what to do: 

Mix together all the wet ingredients and set them aside. Then, combine the flour and other dry ingredients. Pour your wet mixture into the dry and mix together thoroughly.

Coat a skillet with non-stick spray and add your cookie batter. Even it out so the batter covers the skillet entirely. Throw the skillet in the over for 25 minutes at 350 degrees.

Once your cookie skillet is done, top it with a few scoops of ice cream and a generous drizzle of hot fudge.

Hot damn.


Tipping Your Server Will Be Super Uncomfortable Thanks To New Chip-Embedded Credit Cards


Tipping has always been, more or less, a solitary process. Once your server hands you a check, you add in the tip amount you’d like to give them and be on your way before they’d come to collect it. Whether that amount was generous or meager was up to you completely.

While tip choice is still up to the diner, it’s now become a tad more uncomfortable with the new microprocessor chips embedded in US credit cards. Quartz reports that the new chip, implemented to reduce the risk of credit card fraud, is making the tipping process a little more awkward for patrons.

Servers will now be slinging a hand-held credit card system that lets them process an order at the table. The downside is, they’re going to have to stand there while you sign off on the order, tip and all. Kind of makes the whole process a little awkward.

The shift to embedded chips was implemented nation-wide on Oct. 1. Restaurants would now have to switch to the new system, or be responsible for credit card fraud themselves.

One of the upsides to the new system are the new default settings of 20%, 25 and 30% for tips. While customers still have the option of adding a customized tip amount to their meal, chances are some won’t want to calculate their own with a server standing behind them.



Chocolate Chip Pancake Stack Coated In Graham Crackers And Deep Fried



Our boy The Vulgar Chef is doing this new thing he calls #DEEPFryday. We’re guessing it involves a deep fryer at the end of the work week. His first brilliant entry are these amazing Graham Cracker Chocolate Chip Pancakes.

He dunks a stack of chocolate chip pancakes into some egg wash and coats it with graham cracker crumbs. The process is repeated for that extra crunch and then it’s off to the deep fryer.

The result this a gorgeous deep-fried breakfast with a crunchy graham cracker crust.


Deep Fried CHOCOLATE CHIP PANCAKE STACK || #foodbeast ? @thevulgarchef

A video posted by foodbeast (@foodbeast) on


The Ultimate Ice Cream Sandwich Combos To Try This Summer


Few food combinations in this world ever reach the level of such partners-in-crime as peanut butter and jelly or hazelnuts and chocolate.

For those who are yet to add the ice cream sandwich to these ranks, prepare to be dazzled.

Below are ten ice cream sandwich pairings which will take each other to as-of-yet-untouched levels of cold, warm, and melty glory.

Chocolate fudge cookies + raspberry gelato


This has an excellent sour bite to it. The strong contrast in flavor between the cookie and gelato make for an awesome combo that is a major step-up in classiness from the standard chocolate chip and vanilla pairing. Try this combo if you want a pop of color on your plate and in your mouth.

Check out this Rachel Ray article for a ranking of gelato brands to assist this cookie sandwich adventure.


Chocolate chip cookies + praline pecan ice cream


Overall, this is a safe option if you want a simple gateway ice cream sandwich. The caramel strain in the ice cream spices it up beyond just vanilla though. The two provide a combo that isn’t overwhelming but will still please your tastebuds.


Chocolate chip cookies + chocolate ice cream


This is a solid pairing but does not provide a huge variety of flavors. As with the hazelnut combo above, don’t overstuff the cookies or the ice cream can overwhelm the stage. If you are a chocolate fanatic though, this will be sure to satiate your cravings.


Sugar cookies + banana split ice cream


You have to like banana split ice cream (basically all of the ingredients-cherries, walnuts, fudge-of a banana split blended into a single flavor) if you want to go down this route. The cookie definitely improves the ice cream though. This has a carnival appeal to it and a strong banana flavor.

Our friend Alton Brown has a sugar cookie recipe to kick start this combo.


Sugar cookies + strawberry cheesecake ice cream


We set our expectations a bit too high in trying this pair, but it was still good with its cakey flavor. If you are scooping the ice cream yourself, be sure to shoot for more strawberry bits to distinguish this enough from a simple vanilla and sugar cookie combo. Adding a garnish of strawberry sauce on the outside can also make this a crowd-pleaser.


Peanut butter cookies + chocolate chip ice cream


This works perfectly and provides the right balance of salty and sweet. The chocolate is subtle and complementary and does not threaten to overpower the joy of the peanut butter cookie.


Peanut butter cookies + chocolate  ice cream


Don’t expect a Reese’s flavor here, but prepare to be pleased. The chocolate definitely comes out more strongly in the pairing and the two tastes do compete a bit.

This provides a surprisingly different texture than expected though if the peanut butter ice cream you choose has peanut chunks. For all of these, we recommend warm cookies for maximum results.

Want to be fancy? Follow this Jamie Oliver recipe to make your own chocolate ice cream.


Oatmeal raisin cookies + blueberry creme pie ice cream


The blueberry dominates this couple, so you can only taste the raisins in the cookies. If you want to impress your compatriots with your sense of adventure though, this is the way to go. At its core, this is a souped up classic ice cream sandwich with some extra personality.


Oatmeal raisin cookies + “Supercow” ice cream


This is the safety fallback of the group. Supercow or “superman” is basically a vanilla ice cream with some added sugar. Putting it on the cookies provides a nice platform though and some showstopping color. Although not traditionally paired as ice cream sandwiches, these cookies are versatile and should not scare off the faint of heart.


As a final challenge to all who actually like white chocolate macadamia nut cookies: come up with your own cookie sandwich combinations and send them to us. We didn’t try these because, well, honestly we aren’t fans of these particular cookies.

This Article Written by Mollie Simon and Zoe Schneider of Spoon University


What 24 Pizzas From The Teenage Mutant Ninja Turtles Cartoon Look Like IRL


As a kid, I loved watching the ’90s Teenage Mutant Ninja Turtles cartoon. Who didn’t? One of the things that stuck was all the ridiculous pizzas Michelangelo and his brothers would order throughout the series. As the years passed, I started to think some of those pizzas could actually be pretty delicious if done right. Though it did take a solid 22 years for anchovies to grow on me.

Like his Renaissance namesake, who would have thought Mikey was ahead of his time. Using some hunger-fueled imagination I recreated 24 of the most disgusting pizza orders from the TV show and turned them into something you could order at a restaurant. Cowabunga.


Tuna fish, peanut butter and grape jelly


Tuna ahi poke on top of a bed of seaweed salad and drizzled some hot, melted peanut butter and grape jelly on top. Went more for color than taste. Ending up tasting great so that worked itself out.



Peanut butter and clams


Drenched the pizza in a cajun peanut butter sauce with four fresh calms. The heat from the sauce really made the clams, no pun intended, pop. Crawfish for garnish.



Peanut butter, avocado and extra pickles


A bed of guacamole topped with avocado slices, melted peanut butter and some sweet dill pickle chips. This is actually a sandwich I make on many an occasion.



Marshmallow and pepperoni


Pepperoni and cheese pizza topped with roasted marshmallows. The marshmallows look like haunting little lifeboats on a sea of pepperoni.



Marshmallow and asparagus


Asparagus and cheese baked directly into the crust and topped with toasted mini marshmallows. Had to many different versions of this one before I settled on this. Couldn’t be happier.



Guacamole and Marshmallow


A generous heap of freshly made guacamole and topped with a single marshmallow lit on fire. Kids, don’t try this at home. Grownups, go nuts.



Butterscotch, onions and anchovies


Onion and anchovies caramelized in brown sugar and a butterscotch sauce. Tasted great but stunk up my kitchen like nobody’s business. Do turtles have nostrils?



Tea and toast


A buttered slice of toast on top of tomato sauce and sprinkled with tea leaves, parmesan cheese and more tomato sauce. The original concept for this had chunks of toast drenched in tea. NOT. APPETIZING.



Chocolate sprinkles and clam sauce


A cheese pizza made with a hearty clam sauce and chocolate sprinkles and garnished with green onions. Not easy to make clam sauce pop on a pizza. Had to tweak it into a chowder. Master Splinter would be proud.





Chocolate chips baked into the pizza and drenched with a generous amount of hot fudge. It’s essentially a cookie.



Chocolate fudge with extra garlic


A generous amount of fried garlic on top of a pool of melted chocolate fudge. Definitely not something you’d order on a first date, but then again, are any of these pizzas?



Chocolate fudge, sardine, chili pepper, whipped cream


A cheese and whipped cream pizza topped with shaved chocolate fudge and red chili flakes. Served with a fried sardine filet in chocolate fudge sauce. Any nutrients that piece of sardine contains is neutralized by that mountain of whipped cream. I guarantee it.



Anchovies and hot fudge


Hot chocolate fudge drizzled over anchovy filets on a sauceless white pizza. Until the day anchovies turn into giant mutated fish that eat people, they’ll forever be my favorite fish.



Pepperoni and hot fudge


A classic pepperoni and cheese pizza drizzled with a little chocolate fudge. Just a little. We’re not animals.



Pepperoni and pickles


Cheese and pepperoni pizza with sweet dill pickle chips. The pickles add a crunch that can be heard all through the New York sewer systems.



Jelly bean and sausage


A spicy pork chorizo and sour cream pizza topped with queso fresco and fresh cilantro and served with a jalapeño jellybean gastrique. The jelly beans had us stumped but luckily Reddit came to the rescue.



Salami pizza with double yogurt


Two servings of vanilla yogurt topped with fresh salami slices and drizzled with blackberry jelly. If you can get over the idea of salami and yogurt, it goes down pretty tastily.



Shredded coconut and sweet pickles


Pizza is topped with shredded coconut, drizzled with hot mustard and topped with sweet pickle chips. Shredder would be a crazy handy guy to have in this situation.



Strawberry with anchovy sauce


Caramelized strawberries served with an anchovy butter sauce and topped with whipped cream. This one was the most difficult to come up with. Thankfully, whipped cream saved the day.



Hot oatmeal


Hot, buttery oatmeal topped with brown sugar, honey and fresh strawberries. It’s another side to breakfast pizza.





Truffle oil popcorn with parsley flakes and parmesan cheese. There’s a pizza somewhere under that mountain of popcorn.



Anchovies and banana


Caramelized rum bananas and anchovy filets. The pizza that inspired this post. The bananas and anchovies were the perfect balance of sweet and salty.






Hot goulash served with crumbles of queso fresco. After a quick Google search of what exactly goulash was, it was pretty easy to make.



Granola and licorice 


Vanilla yogurt topped with granola and shaved red licorice. It was a bitch to hand shred licorice, but doesn’t it look pretty?



Video for verification

Fast Food

Dunkin’ Donuts to Introduce New Banana Chocolate Chip Muffin


Of all the muffin options out there, it’s a tie for tastiness between blueberry and banana chocolate chip.  I guess Dunkin’ Donuts realized this too, because they’ve introduced a new Banana Chocolate Chip muffin to their bakeries nationwide.

The banana muffin comes topped with sugar and chocolate icing and studded with chocolate chips, and seems like a perfect pairing for a cup of coffee or hot cocoa. Though at nearly 500 calories, you might want to reserve these baked goods for the occasional treat, rather than make it your daily breakfast, as tempting as it might be.

Here’s to hoping the banana chocolate chip muffin is better than Dunkin’s notoriously artificial-tasting blueberry.  What do you think, is the banana muffin here to stay, or simply a passing phase before we return to the classic glazed donut?

H/T Brand Eating + Picthx SunnyQ

Packaged Food

Our Look: Cedar’s Pita Chips and Hommus

Cedar's Mediterranean Foods Pita Chips Hommus Hummus

Cedar’s Mediterranean Foods sent us a whole bunch of goodness in the form of flavored Pita Chips and at least 5 types of Hommus this past week (Lebanese Elie and the Internet swears that it’s ‘Hummus’). We were stunned at the amount of flavors that actually existed with Pita Chips, most of us only have experiencing the classic Pita Chip or a garlic variety. But just so you know, Sesame, Cinnamon Sugar and Ranch Pita Chips DO EXIST.

Cedar's Mediterranean Roasted Red Pepper Hommus Hummus

And the only problem with sending us awesome flavors of hommus (Roasted Red Pepper, Garlic Lovers & Artichoke Spinach) is the fact that we’ll never be able to go back to regular hommus again. Well, at least until next week when we’re all out of this fancy hommus.

Cedar's Mediterranean Artichoke and Spinach Hommus Hummus

But by far the greatest discovery was combining the Cinnamon Sugar pita chips with good ol’ Nutella. The pita chip, being the strong carb flavor it is, didn’t fare to well with the addition of cinnamon sugar all by itself. But adding a flavor like peanut butter, chocolate or in our case Nutella, can take your pita chip to new heights. We already have thoughts of deep-frying pita bread with Nutella and cinnamon to get our Arabic Churro on. Take that Disneyland.

Cedar's Mediterranean Cinnamon Sugar Pita Chips with Nutella

For your own taste, find yourself a Cedar’s retailer near you!


Toffee Chip Cookies

By the time I decide I want to make cookies, I have passed the point of deciding that I want to eat them, so I’m already behind. In fact, I don’t think I even want to make them so much as I just want to eat them, and making them is just a necessary evil in order to get my fix, and if one thing is out of place, my motivator gets busted and I just go sit down defeated instead.

I open the refrigerator door and pull out my two rock-hard sticks of butter, and I’m already sad. I don’t know about you, but my cravings come fast and they come strong. My motivation, on the other hand, comes in small in small short-lived bursts.  What is there to do but wait for this butter to soften? Motivation… dwindling. Excitement… dying. By the time that butter is soft, chances are I’ve moved on to bigger and better things…

But melted butter? You mean I don’t have to wait for it soften? I don’t have to cream it? I don’t have to drag my heavy Kitchen Aid out and plop it on the counter (or give BF my “I’m sad and helpless” face for him to do it for me)?  That’s it, I’m in. If this recipe was a success it would be a victory for many future cookie recipes to come. If this recipe was a success, I would be able to make infinite melted-butter-cookie variations!

I know the suspense is killing you… WAS IT A SUCCESS? Well, only if you love sweet, chewy, chocolatey, toffee-y, cookies. (Um, that’s a “yes” for those of you who are still not sure). These things go like hotcakes, so you might want to double up the recipe.

Toffee Chip Cookies

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  • 2 1/4 C AP flour
  • 1 tsp baking soda
  • 2 sticks unsalted butter, melted
  • 3/4 C sugar
  • ¾ C brown sugar
  • 1 tsp vanilla extract
  • 1 tsp kosher salt
  • 2 large eggs
  • 11(ish) oz of chocolate covered toffee chip (or chunks)

1. In a small bowl, whisk together flour and baking soda.

2. In a large bowl, whisk together sugar, brown sugar, and salt. Whisk in vanilla and melted butter until sugar starts to dissolve.

3. Add eggs, stirring until the mixture thickens slightly. Add flour mixture and stir until just combined; stir in toffee chips.

4. Cover bowl with plastic wrap (I press mine to the surface to avoid drying out the dough) and chill in refrigerator for two hours.

5. When ready to bake, preheat oven to 375°F. Line two baking sheets with parchment paper.

6. Drop dough in rounded tablespoons onto baking sheet about 2 inches apart. Bake until edges are golden and tops have just started to crack, about 10 minutes.

7. Allow to cool on baking sheet set on a cooling rack. Once cooled, transfer to an airtight container.


*I baked this batch with an Oxo “Small” Cookie Scoop – which scoops 2 teaspoons of dough, yielding a 2″-diameter cookie. I find that when I try to make larger cookies with this dough, they don’t come out as pretty, just in case presentation is important to you 😉

*Being of an impatient nature, I will usually skip the “chilling” process for cookies, but since this dough uses melted butter I decided it was important to chill. If you want to cut down the chill time you can scoop the dough onto cookie sheets first, then put them in the fridge or freezer until chilled. 

 *If you only want to bake a few, scoop extra dough into balls and put on a plate or baking sheet. Place in the freezer 20 mins, then transfer to a ziploc bag and place back into freezer. When ready to bake, preheat oven to 375F and add a couple extra minutes to the baking time. 

*If you’re feeling motivated (or have some angry feelings to resolve) smash or cut your toffee bars yourself into toffee chips (should take about 8), if not just buy the pre-smashed Heath Toffee Chips at the store

[ Adapted from Serious Eats ]